Whole-Grain Veggie Pizza


Share this delicious and nutritious vegetarian pizza with friends and family. Vegetables provide healthy minerals, fiber and antioxidants.


  • 11 oz. whole-wheat flour
  • ¾ cup warm water
  • 2 TBSP Nutrioli®
  • ¾ oz. yeast
  • 1 TBSP salt

For topping:

  • 2 tsp Nutrioli®
  • ½ of a red onion
  • 1 cup cherry tomatoes
  • ½ of an eggplant, sliced thin
  • ½ of a zucchini, sliced thin
  • 2 tsp dried oregano
  • 3½ oz. goat cheese, crumbled
  • 1½ cups sliced mushrooms
  • 1 bunch of arugula
    Valor nutritivo por porción

  • 272 kcal
  • 8g Fats
  • 12g Proteins
  • 41g Carbohydrates


For dough:

  1. In a mixing bowl, use dough hook to combine flour, Nutrioli® and half of the water. Dissolve yeast in remaining water and add to dough. Continue mixing until dough is smooth, elastic and of an even consistency. Place in a bowl and cover with plastic wrap. Set aside in a warm place until dough doubles in size.

For topping:

  1. Place eggplant slices on paper towels and sprinkle with salt. Set aside until liquid is released and bitter taste is gone.
  2. Heat half of the Nutrioli® in a saucepan and sauté vegetables in batches until reaching desired color and doneness. Add remaining Nutrioli® as necessary.
  3. When dough has doubled in volume, divide into 6 parts and form individual pizza crusts with each one. Arrange on a baking sheet and bake for 10 minutes. Divide cheese and vegetables among the pizzas, season with salt and dried oregano and return to oven for 3 minutes. Remove from oven and divide arugula between pizzas. Serve immediately.



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